Lemon Balsamic Chicken

I’m always on the lookout for good chicken recipes.  Because nobody’s ever excited to eat chicken.  It’s just chicken. 

And, yet...yeah, I’ll have some chicken. 

Of the stack of new cookbooks I got for Christmas (several of which were gifts to myself), one is American Masala, co-written by Raquel Pelzel, a friend from my joyful days at Cook’s Illustrated.  The book is a sampling of how one Indian chef, Suvir Saran, cooks at home here in America, including several fun ways in which Indian flavors might work their way into American standards, like burgers and fried chicken.

I adore Indian food (with one GLARING exception), so I had already decided to love this book.  But, this particular recipe for lemon chicken doesn’t seem Indian at all, what with its lemoniness and balsamic vinegariness and lack of exotic spice combos.  It’s just good, plain and simple.  Proof that you don’t have to go to all kinds of crazy lengths for dinner.

Lemon Chicken

I adjusted the salt and sugar to my own taste.  The original recipe calls for double of each.

8 chicken pieces (legs and thighs)
2 Tbsp. balsamic vinegar
2 lemons, zested, 1 juiced, and the other cut into wedges
2 tsp. kosher salt
2-½ tsp. ground pepper
1 Tbsp. sugar
2 Tbsp. canola oil
4 Tbsp. unsalted butter

Prick the chicken pieces all over with a fork and set aside.  In a large bowl, whisk the balsamic vinegar with half of the lemon zest, salt, and 2 tsp. of the ground pepper.  Add the chicken and turn to coat.  Refrigerate for 20 minutes or overnight.  Mix the sugar with the remaining lemon zest in a small bowl and set aside.

Preheat the oven to 400°F.  Heat the oil in a large oven-safe skillet over medium-high heat until very hot, about 2 minutes.  Melt 2 Tbsp. of the butter, and place chicken skin-side-down in the pan along with the remaining marinade.  Cook until the chicken is browned on one side, 3 to 4 minutes, and then flip each piece over and cook 1 minute more.  Sprinkle some of the lemon sugar and remaining ½ tsp. of ground pepper over the chicken and transfer skillet to oven.  Roast until chicken is completely cooked through and a thermometer inserted into the thickest part of the thigh reads 165°F, about 25 minutes.

Remove chicken from oven.  Cut remaining 2 Tbsp. of butter into small pieces and scatter around chicken.  Pour lemon juice over everything.  Once butter is melted, serve with pan sauce drizzled over the chicken and lemon wedges on the side.

Source: American Masala by Suvir Saran and Raquel Pelzel. 

Comments

[melissa]

I think most of us are always on the lookout for new and wonderful ways to make chicken because... well, yeah, it's chicken and it gets pretty routine. I was trying to save money this week, so I am using all the poultry (and one does of pork chops) in my freezer rather than buy more meat. so it's been one chicken-licious (or not ugh) meal after another. point being, I'm stealing this recipe. and thanks. ;)

[Ali]

I just had dinner, and reading this recipe I am salivating. I can hardly wait to try it. Lemon has to be one of the most delicious, versatile flavors on the planet. I bet lemon would even make good fudge.

[izzy's mama]

What do you mean who gets excited over chicken? I find chicken endlessly interesting and your recipe looks quite enticing. And you are right, barely seems Indian at all.

[Chuck]

The chicken looks delicious! We met Suvir Saran at a healthy food conference in Napa a few months ago, and picked up a copy of American Masala. The lemon chicken along with the fried chicken masala has been on our list to make.

Have you made the cardamom-roasted cauliflower yet? It's also a simple and good recipe.

[Sally]

I'm stealing this recipe too. Good stuff Maynard!

[aforkfulofspaghetti]

It certainly looks very tempting - and I'm no big fan of chicken either... Oh, and it might be better than halva, but it's not getting my vote over baklava ;)

[Mary]

That looks like a tasty dinner! I'll be cooking it up next week. (this week is already planned.)

[Adele]

I sometimes buy supermarket roast chicken when I need to make chicken soup in a hurry. I eat the breast meat drenched in balsamic vinegar (anything for a little flavor and moisture) though it never occurred to me to actually cook chicken with it.

I might have to test this recipe out on my latest batch of guinea pigs.

[Tammy]

Adele: I LOVE chicken in vinegar. Here's another recipe: http://www.foodonthefood.com/food_on_the_food/2007/07/cookbook-friday.html

Mary: Hope you enjoy it!

Aforkfulofspaghetti: Agreed. I should devise a complicated pastry spectrum for rating things, with halvah at the BOTTOM and baklava way up at the top.

Sally: Let me know how it goes.

Chuck: I haven't made the cauliflower, yet, but it won't be long now. Thanks for the tip.

Izzy's mama: Don't get me wrong, I love chicken. It's just so easy to take it for granted sometimes.

Ali: NO LEMON FUDGE.

Melissa: I'm due for a freezer clean-out myself. I'm afraid to look.

[Annemarie]

I don't cook much chicken other than to have a full roast dinner, since chicken can be fine but a bit meh. This does sound like a good way to enjoy it, though.

[sunny12]

what no coriander, cumin or hot pepper??? Can't be Indian. But could still be pretty tasty. The pictures are mouthwatering.

[Claire]

I made this last night with some roasted cauliflower on the side. So delicious! This recipe is definitely making it into my permanent recipe collection. Thanks so much for sharing it!

[Melissa]

I had totally forgotten about this until yesterday, when Steve mentioned it. I have chicken marinating for tomorrow. Still can't thank you enough for posting this one - it's awesome.

[Helen]

Hi Tammy,

This chicken dish sounds very intriguing. I love anything acidic with chicken, so the use of balsamic vinegar and lemon juice seems very appealing. I have a question about browning chicken. Do you dry it off or put it in the pan right in its marinade. I am a little concerned about putting it in the skillet with all that moisture. Will be brown? I worry it will stick. Or do you use a non-stick pan for this dish?

I am chicken challenged (it's one thing I barely cook), so any help would be greatly appreciated.

Thanks!
-Helen

[The Hungry Cyclist]

this looks so tasty - might give it a try for a new years partys

thanks and happy holidays

[Yumi]

Made this for Christmas dinner--turned out great.

[bluesleepy]

Oh my word. I made this for dinner tonight, and there are no words for how delicious it came out. I cut up a whole chicken, chopping the breasts in half, because that's what I had, and then at the very end, I took the chicken out of the pan and reduced the sauce just slightly to thicken it, and with the sugar in there, it caramelized a bit too. My whole family devoured it in no time at all. This recipe is going into my permanent file. Thank you so much.

[Elizabeth]

So I made this chicken in a snap for my mom and brother, and they went crazy for it. My brother tried to steal mine off of my plate. Clearly, this was a crowd favorite and with now be a staple in my home. SUPERB!!!!

[Na]

The recipe is very much Indian with the excessive use of black pepper. People don't realize but black pepper is quintessentially indian :)
The balsamic vinegar is obviously not indian but that's where the 'american' from the 'american masala' comes into play, I guess.